• 2 cups dried whole peas, or urad dahl
• 2 cups rice
• 1 tsp fenugreek
1. Place all the ingredients into a large bowl. Traditionally idly’s are made using urad dahl but because I cannot get that dahl where I live, I used whole dried peas, and it works just as nicely.
2. Wash the grains until the water runs clear and then fill the bowl with water for soaking overnight, or 8 hours.
3. After 8 hours, drain the old water out and rinse the grains nicely.
4. Then place the grains into a blender, only fill the blender 1/3 part grains. Add a little water to the grains, like this.
5. Now blend until nice and smooth. It took about 5 minutes to get this consistency. If the batter is too thick in the blender, just add more water. The mixture should have a nice continuing spin in the blender. Continue grinding the remaining grains.
6. When you have finished, put a lid over the mixture and leave on the counter for an additional 8 hours, or overnight.
7. Here is what it should look like. It should have fermented slightly, expanded a bit and feel more airy. Stir it up and use immediately or store in the fridge until use.
8. When you are ready to make the Idly’s, heat some oil to about 350F/175C. When the oil is ready, take a table spoon of batter.
9. Plop the batter into the oil.
10. Cook on both sides until golden brown.
11. Then place on a paper towel to absorb the excess oil.
12. They should be nice and fluffy on the inside and a little crispy on the outside.
13. Serve with Coconut Chutney.
Source : Iskcon Desire Tree